Wednesday, March 23, 2011

Recipe: Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Cook Time: 40 minutes

Yield: 4 Servings


  • 1 cup milk
  • 3/4 cup water
  • 1/2 cup stone ground white cornmeal
  • Unsalted butter
  • Full flavored extra-virgin olive oil
  • 12 ounces mixed wild mushrooms washed and dried
  • Quick mixing instant flour
  • 4 (6 ounce) pieces cod
  • Sea salt and freshly ground black pepper
  • 15 year old balsamic vinegar


  • Combine the milk, water, and cornmeal in a medium sized saute pan.
  • Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour).
  • After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil.
  • In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes.
  • Season to taste with salt and pepper.
  • Heat 1-tablespoon olive oil in a saute pan.
  • Lightly flour the cod with the instant flour.
  • Place the fish in the pan and add 1-tablespoon butter.
  • Cook for 3 minutes and then turn over.
  • Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish.
  • Salt and pepper, to taste.
  • Place a small mound of the polenta in the center of the plate.
  • Place the cod directly on top of the polenta.
  • Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.
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